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The Fundamental Techniques of Classic Cuisine By The French Culinary InstituteJudith Choate ( "Stewart, Tabori and Chang" )
Release Date: 2007-08-01
Average Customer Rating:
List Price: $75.00
Price: $47.25
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Product Description
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world, boasting a list of alumni that includes the likes of Matthew Kenney and Bobby Flay and a faculty of such luminaries as Jacques Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine.
Now, for the first time ever, all the best that the FCI has to offer can be found in a single sumptuous volume. The Fundamental Techniques of Classic Cuisine presents the six- and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color photographs, the book features more than 200 classic recipes as well as new recipes developed by some of the school's most famous graduates. Complete with insider tips and invaluable advice from the FCI, this will be an indispensable addition to the library of serious home cooks everywhere.
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 a book for professional chef but home cooks can also learn many things
For me this book does not serve as a collection of everyday recipes but special occasion recipes. Because it's pretty complicated and time consuming to make. But again, I would still recommend it to those who sometimes need to make a perfect formal dinner and those who want to understand the basic of cooking.
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Fantastic ( johntallyn )
1ST off, this is not a cookbook, but a textbook. Should you be interested in vastly improving your skills in the kitchen, buy this instead of wasting time watching "celebrity" cooking shows. Following the information provided in this book will not make you a professional chef, but will allow you to create and serve dishes that will make you the envy of the "foodie" group.
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 Terrible
Like someone else here my binding went after like two days.
Also, the recipes don't work at all. It's as if they've never tried them themselves.
I feel very ripped off.
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Please FCI do a volume 2 ( jdee03 )
If you can't attend FCI this book must be the next best thing. Home cooks should not be put off, however, this is a treasure chest of wonderful ideas,techniques, information and recipes. Oh to have the time to cook the recipes from front to back!
Please F.C.I. put together a volumn 2 the world will be a better place for it.
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 A serious flaw in physical construction ( jopeters8 )
I give this book 5 stars for the information herein.
But for how the book is constructed---sorry, NO STARS. I've had this book for only a short time. It's been carefully stored, flat on a table, so there has been no stress put on the binding. I've handled it carefully when perusing the contents, which I've done only a half dozen times or so.
Last night I discovered that the cover has ripped from the binding. What I have now is a hunk of bound pages without a cover. For the price of this book, FIE ON THE PUBLISHER / BOOK MAKER for allowing careless construction.
Sadly, this purchase was a 100% waste of a lot of money because the book is essentially unusable.
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